Monday, November 24, 2014

Spicy Cranberry Cream Cheese Dip


This recipe is so easy and delicious that I made it for two different holiday parties last year.  Our friend Tony had a potluck yesterday for his birthday, so this was my contribution.  It’s been a hit each time I’ve made it! 

Spicy Cranberry Cream Cheese Dip (adapted from Jaime Cooks it Up)

·        1-12 ounce package fresh cranberries
·        ¼ cup green onion, chopped
·        ¼ cup cilantro, chopped
·        1 small jalapeño, seeds removed (or a larger pepper if you'd like it extra spicy)
·        ¾ cup sugar
·        ¼ t cumin
·        2 T lemon juice
·        Dash of salt
·        2-8 ounce packages cream cheese  
·        Crackers for serving

1.  Put your cranberries, green onion, cilantro, and jalapeño in a food processer and pulse until coarsely chopped into small bits – you don’t want it completely liquefied. 

2. Mix in cumin, lemon juice, and salt.  Place in bowl in the refrigerator for at least 4 hours (I left mine there overnight) so the sugar soaks into the cranberries. 

3. When ready to prepare, spread your cream cheese at the bottom of a bowl.  Top with the cranberry mixture, and then serve with your choice of crackers.  

No comments:

Post a Comment